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Porcupine Pudding and Caramel Sauce

This is merely a development of the caramel custard of our foremothers, but it always reflects credit upon the hostess.

Melt one cup of granulated sugar and one tablespoon of water in a saucepan.

Stir only long enough to melt, then let it cook till it becomes a light brown color. Add one cup of boiling water and stand on the side of the range till the caramel is dissolved. Reserve half of this to pour round the pudding. Stir the remainder, with a half teaspoon of vanilla and a pinch of salt, into a pint of hot milk. Pour this over two whole eggs and four yolks slightly beaten.

Strain into a shallow flat mold or pan, so that the custard is not over two inches deep. Place the mold in a pan of hot water and bake in a very slow oven until firm in the center; test by running in a knife. It should take thirty or forty minutes and will be firm and smooth.

Serve very cold, unmolding onto a flat white and gold dish, with an edge only deep enough to hold the clear goldenbrown sauce as it spreads. The entire top surface of the pudding should be thickly studded with spikes made of almonds, which have been blanched, cut in shreds and browned slightly in the oven.-Anne Warner.